Dried Pollock Soup with Rice recipe - ingredients, nutrition and when to eat it
This rice soup is made by simmering dried pollock and radish, then adding rice to the light, refreshing broth.
This rice soup is made by simmering dried pollock and radish, then adding rice to the light, refreshing broth. The egg gently blends into the soup, making it a comforting choice for breakfast, lunch, or an easy-on-the-stomach dinner.
Rice bowls · 25 minutes to cook
Nutrition (per 845.5g serving): 522.6 kcal · protein 32.3g · carbohydrate 73.1g · fat 9.5g · sodium 1105.6mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Soaking the shredded dried pollock for too long can dilute its flavor, so it’s best to soak it briefly.
Tips: After adding the egg, wait until it is half-cooked before giving the soup one gentle, sweeping stir so the broth doesn’t turn cloudy.
Tips: Serving the rice separately and pouring the soup over it makes it easier to control how much the rice softens in the remaining broth.
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Ingredients (1 serving)
- Dried pollock strips — 25 g
- Korean radish — 80 g
- Cooked rice — 210 g
- Egg — 1 pc
- Water — 450 ml
- Garlic — 1 tsp
- Green onion — 15 g
- Sesame oil — 1 tsp
- Soy sauce — 1 tsp
- Salt — 0.3 tsp